Multi-flavor chili sauce

A technology of chili sauce and fresh chili sauce, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of nutrient loss and unfavorable human health, and achieve the effect of good taste

Inactive Publication Date: 2014-04-23
LINGBI JIUJIAWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of society, people pay more and more attention to their own health. Food is the main source of energy that people need to consume every day. How to ensure that the food they eat is healthy and rich in various nutrients needed by the human body is the current challenge. The development direction of the food industry, but the existing multi-flavored hot sauce production process has the problem of serious loss of nutrients in the raw materials during processing, which is not conducive to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A multi-flavored hot sauce, the mass percentage of its ingredients is: broad bean sauce 30%, soybean oil 10%, fresh chili sauce 15%, onion 14%, white sugar 13%, salt 4%, ginger 5%, MSG 0.5%, Pepper 0.2%, star anise 0.04%, potassium sorbate 0.04% and drinking water 8.22%.

[0014] The method for preparing multi-flavored hot sauce from the above ingredients, the specific steps are:

[0015] First wash and beat the onion, wash and beat the ginger to extract the juice, set aside;

[0016] Add soybean oil to the auto-stirring jacketed pot, heat it under a pressure of 0.18Mpa for 15 minutes, then add fresh chili sauce, pepper, star anise, and fry for 15 minutes at 0.22Mpa to make the chili sauce after frying appear deep red , No blackening of the pan, filter to retain the frying oil;

[0017] Twist the broad bean sauce to make it without whole bean particles, then add water to mix, boil until boiling under a pressure of less than 0.2Mpa, let it stand for 2 minutes, filter to remove ...

Embodiment 2

[0020] A multi-flavored spicy sauce, the mass percentage of its ingredients is: broad bean paste 33%, soybean oil 13%, fresh chili sauce 17%, onion 10%, white sugar 10%, salt 2%, ginger 5%, monosodium glutamate 0.5%, Pepper 0.2%, star anise 0.02%, potassium sorbate 0.02% and drinking water 9.26%.

[0021] The method for preparing multi-flavored hot sauce from the above ingredients, the specific steps are:

[0022] First wash and beat the onion, wash and beat the ginger to extract the juice, set aside;

[0023] Add soybean oil to the auto-stirring jacketed pot, heat it for 10 minutes under a pressure of 0.25Mpa, then add fresh chili sauce, pepper, star anise, and fry at 0.25Mpa for 10 minutes to make the fried chili sauce dark red , No blackening of the pan, filter to retain the frying oil;

[0024] Twist the broad bean sauce to make it without whole bean particles, then add water to mix, boil until boiling under a pressure of less than 0.2Mpa, let it stand for 2 minutes, filter to re...

Embodiment 3

[0027] A multi-flavored spicy sauce, the mass percentage of its ingredients are: broad bean paste 35%, soybean oil 10%, fresh chili sauce 15%, onion 10%, white sugar 10%, salt 2%, ginger 8%, MSG 0.75%, Zanthoxylum bungeanum 0.15%, star anise 0.03%, potassium sorbate 0.03% and drinking water 9.04%.

[0028] The method for preparing multi-flavored hot sauce from the above ingredients, the specific steps are:

[0029] First wash and beat the onion, wash and beat the ginger to extract the juice, set aside;

[0030] Add soybean oil to the auto-stirring jacketed pot, heat it under 0.22Mpa pressure for 13 minutes, then add fresh chili sauce, Chinese pepper, star anise, and fry for 12 minutes at 0.23Mpa to make the fried chili sauce look dark red , No blackening of the pan, filter to retain the frying oil;

[0031] Twist the broad bean sauce to make it without whole bean particles, then add water to mix, boil until boiling under a pressure of less than 0.2Mpa, let it stand for 2 minutes, fil...

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PUM

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Abstract

The invention discloses a multi-flavor chili sauce, which comprises the following ingredients by mass percentage: 25-35% of broad bean sauce, 10-15% of soybean oil, 15-25% of fresh chili sauce, 10-20% of onion, 10-20% of white sugar, 2-5% of salt, 5-10% of ginger, 0.5-1% of monosodium glutamate, 0.1-0.2% of Chinese prickly ash, 0.02-0.04% of anise, 0.02-0.04% of potassium sorbate and 8-10% of drinking water, and the invention discloses its preparation method. Compared with the prior art, a formula employed by the invention can produce the multi-flavor chili sauce with good mouthfeel. The preparation method employed by the invention can effectively keep the nutrition components of various raw materials in the multi-flavor chili sauce, so that the nutrition component required by human body can be ensured.

Description

technical field [0001] The invention relates to a multiflavored chili sauce, which belongs to the technical field of food. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material; meat sauce, fish sauce and jam are not commonly used as seasoning sauces. With the development of society, people pay more and more attention to their own health. Food is the main source of energy that people need to consume every day. How to ensure that the food they eat is healthy and rich in various nutrients needed by the human body is the current challenge. The development direction of food industry, but the production technology of existing multi-flavor chili sauce exists t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23L33/00A23L27/60
Inventor 付克梧
Owner LINGBI JIUJIAWEI FOOD
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